Jane Scotter, the founder of Fern Verrow, has a simple yet powerful philosophy: “I like food, I like beautiful things, and I like very hard work.” This unwavering dedication has led her to create a successful career that seamlessly blends all three passions. As the primary supplier for Skye Gyngell’s Spring restaurant in London and the head market gardener at Heckfield Place in Hampshire, Scotter has built a reputation for delivering extraordinary culinary experiences.
Together, Scotter and Gyngell are known for their mastery of elegant yet unpretentious dishes that celebrate the bounty of the season. Imagine vibrant spring radishes in every shade of purple arranged alongside cod’s roe and salted butter, or bowls of juicy peaches and gooseberry ice cream adorned with fragrant rose geraniums. Their dishes are a symphony of colors, textures, and flavors, presented on TooGood plates with a touch of artistry.
“The visual is just so important to us as women,” reflects Scotter, reflecting on their decade-long collaboration. “Plates that look and taste gorgeous without feeling too ‘done’: that’s the true meaning of a feast.”
This summer, Scotter and Gyngell have been celebrating the 100th anniversary of biodynamic farming at Heckfield Place with a series of special events. The highlight is a Sunday lunch in September themed around the harvest’s bounty, held on their Home Farm. “When it comes down to it,” Jane emphasizes, “there’s really no other way forward besides biodynamic farming for our planet. It’s tricky and exhausting, yes – but it’s also a joy in every sense.”
Tickets for the event on September 22nd are available now, with a menu designed to be paired with ciders from Two Orchards, Find & Foster, and Naughton Cider. But for those who can’t make it to Hampshire, Skye Gyngell shares three recipes for a late summer feast:
Tomatoes with Eggs and Miso Mayonnaise
This starter is a delightful combination of fresh, seasonal flavors. The miso mayonnaise adds a unique umami depth, while the soft herbs provide a refreshing touch.
Ingredients:
* 6 medium tomatoes
* 4 eggs
* 2 egg yolks
* 1 tablespoon white miso paste
* 1 tablespoon lemon juice
* 1 teaspoon lime juice
* 1/2 cup light olive oil
* 1/4 cup extra virgin olive oil
* 1 tablespoon red wine vinegar
* Salt and pepper to taste
* Soft herbs (coriander, basil, chervil, dill, or tarragon)
Instructions:
1. Bring a pot of water to a boil and prepare a bowl of ice water. Cook 4 eggs for 7 1/2 minutes, then immediately transfer to the ice water.
2. While the eggs cool, prepare the mayonnaise. Blend 2 egg yolks, miso paste, and half of the citrus juice in a food processor until smooth. Slowly drizzle in the combined oils while blending until an emulsion forms. Season with the remaining citrus juice, salt, and pepper.
3. Slice the tomatoes into various shapes and sizes, and dress them with extra virgin olive oil, red wine vinegar, salt, and pepper.
4. Peel and slice the cooled eggs in half, season with salt and pepper.
5. To serve, spread miso mayonnaise on the bottom of plates, arrange eggs and tomatoes on top, and garnish with soft herbs.
Creamed Corn with Green Chilli, Honeycomb, and Spenwood
This dish is a celebration of sweet corn with a touch of spice and a luxurious finish. The honeycomb adds a delightful crunch, while the Spenwood cheese provides a creamy, nutty flavor.
Ingredients:
* 6 ears of sweet corn
* 1/2 cup coriander stalks
* 2 green chillies, finely chopped
* 2 cloves garlic, crushed
* Salt and pepper to taste
* Lime juice
* Sugar (optional)
* 1 tablespoon honey butter
* Fresh honeycomb
* Spenwood cheese, grated
* Coriander flowers
Instructions:
1. Strip corn kernels from the cobs and set aside.
2. Simmer the cobs with coriander stalks, green chillies, and garlic in water for 30-45 minutes.
3. Strain the stock and return it to a boil. Add the corn kernels and cook until tender.
4. Blend the cooked corn with coriander stalks, green chillies, garlic, and a ladle of stock until smooth and creamy. Season with salt, lime juice, and sugar if needed. Strain the purée.
5. Grill the corn in the husk until charred. Peel away the husk, brush with melted honey butter, and grill until lightly charred. Strip the kernels from the cob.
6. Warm the grilled kernels with honey butter, diced green chilli, chopped coriander, and lime juice.
7. Fill soup bowls halfway with the corn purée. Top with the grilled corn kernels, honeycomb pieces, Spenwood cheese, and coriander flowers.
Apple, Lemon & Vanilla Tart with Apple Ice Cream
This elegant dessert combines a buttery, flaky tart crust with a tangy apple filling and a refreshing apple ice cream. The vanilla adds a warm, comforting note.
Ingredients for the Tart Shell:
* 250g plain flour
* 1/2 teaspoon salt
* 150g cold unsalted butter, cubed
* 1 egg
* 1 egg yolk
Ingredients for the Apple Filling:
* 4 Bramley apples, peeled, cored, and sliced
* 100g ground almonds
* 1 teaspoon vanilla extract
* 2 tablespoons plain flour
* 1/2 teaspoon baking powder
* Zest of 1 lemon
* 3 eggs
* 150g caster sugar
* 100g unsalted butter, melted
* 100ml milk
Ingredients for the Apple Ice Cream:
* 400g custard (recipe below)
* 400ml apple juice
* 100g caster sugar
Instructions for the Custard:
1. Heat cream, milk, salt, and 100g sugar in a saucepan until steaming.
2. Whisk egg yolks in a bowl. Slowly pour the hot cream mixture into the yolks, whisking continuously.
3. Return the custard to the saucepan and cook over low heat, stirring constantly until thick.
4. Strain the custard and refrigerate for at least 6 hours.
Instructions for the Apple Ice Cream:
1. Whisk the chilled custard, apple juice, and remaining sugar in a bowl.
2. Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
3. Freeze the ice cream for at least 2 hours.
Instructions for the Tart Shell:
1. Pulse flour, salt, and butter in a food processor until crumbly.
2. Add the egg and egg yolk, pulsing until a dough forms.
3. Knead the dough into a disc, wrap, and refrigerate for at least 2 hours.
4. Roll out the pastry and line a 30cm tart pan. Refrigerate for at least 2 hours.
5. Blind bake the pastry for 25 minutes at 170°C, then remove the baking paper and beans/rice.
6. Bake for another 15-20 minutes until golden. Brush the inside with beaten egg and bake for 2 minutes.
Instructions for the Apple Filling:
1. Pulse almonds, vanilla, flour, baking powder, and lemon zest in a food processor until finely ground.
2. Whisk eggs and sugar together. Add melted butter and milk, whisk to combine.
3. Fold in the dry ingredients.
4. Arrange apple slices in a concentric circle in the tart shell, core facing down.
5. Pour the filling over the apples.
6. Bake at 160°C for 45-55 minutes until the apples are tender.
7. Cool the tart completely.
To serve, slice the tart and enjoy with whipped cream, apple sauce (optional), and a scoop of apple ice cream.
Jane Scotter’s dedication to biodynamic farming and her passion for creating beautiful and delicious food shine through in every aspect of her work. Whether you’re lucky enough to visit Heckfield Place or simply enjoy one of Skye Gyngell’s recipes at home, you’re sure to be enchanted by the magic of Fern Verrow.
